lamb and beef burek

Coils of flaky phyllo pastry are wrapped around a lightly seasoned filling of ground lamb and beef in these Bosnian pastries.

12 ounces ground lamb
12 ounces 97% lean ground beef
1 1/2 cups finely chopped yellow onion (from 1 medium onion)
5 medium garlic cloves, finely chopped (about 1 1/2 tablespoons)
3/4 cup plus 2 1/2 teaspoons olive oil, divided, plus more for brushing
2 1/4 teaspoons kosher salt
3/4 teaspoon black pepper
32 (9- x 14-inch) frozen phyllo pastry sheets, thawed (such as athens) (from 1 [1-pound] package)

Stir together lamb, beef, onion, garlic, 1 1/2 tablespoons oil, salt, and pepper in a large bowl until thoroughly combined.
Preheat oven to 425°F. Lightly brush 2 (9-inch) round baking pans with oil. Set aside.
Place 1 phyllo sheet on a clean work surface, keeping remaining sheets covered with a damp paper towel to prevent them from drying out. Brush phyllo sheet lightly with 1 teaspoon oil. Top with a second phyllo sheet. Brush top of second sheet with 1 teaspoon oil. (Sheets will look slightly dry after brushing.) Place 2 ounces (about 1/4 cup) lamb mixture in a thin line along 1 long side of phyllo sheet, leaving a 1-inch border at edges. Starting at filling end, roll phyllo tightly around filling to form a long log shape. Coil log to form a tight spiral. (It’s OK if the phyllo sheets tear when coiling.) Repeat process with remaining phyllo, 1/2 cup plus 2 tablespoons oil, and remaining meat filling to make 15 more burek.
Place 1 burek in center of each prepared pan. Place 7 burek, seam side down, around burek in center of each pan, spacing evenly apart. (You will have 8 burek per pan.)
Brush tops of burek evenly with remaining 2 teaspoons oil. Bake in preheated oven until lightly browned, about 15 minutes. Reduce oven temperature to 375°F, and bake until sides of burek are golden brown, crisp, and flaky, 20 to 25 minutes. Serve hot.

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